Easy Chicken Broth

freshly cooked chicken broth is in a pot with a ladle.

Homemade Chicken Broth, known as yakhni in Pakistan, is packed with flavor and easy to make at home with chicken, vegetables, and seasoning.

5 from 1 vote

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Soup

Cuisine American, British, Indian, Pakistani

Servings Cups

Calories 229 kcal

Ingredients

Instructions

Add all of the ingredients in a large stock pot and bring to a boil.
Once the mixture reaches a rolling boil, remove the foam from the top using a slotted spoon.
Reduce the heat and simmer for 4 hours.
Turn the stove off and strain the broth using a large sieve (see notes)

Notes

Chicken—I usually buy a whole chicken to cook my curries and save pieces like the wings and ribs to make broth. If you're purchasing fresh chicken from the store, ensure it has bones, as the bones flavor the broth.

Sieve - I use a large fine mesh sieve and strain the broth twice to insure it's clear and has no floating particles.

Nutrition

Serving: 1servingCalories: 229kcalCarbohydrates: 4gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 94mgSodium: 395mgPotassium: 286mgFiber: 1gSugar: 1gVitamin A: 2629IUVitamin C: 3mgCalcium: 34mgIron: 1mg

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